The use of alcohol for treating dysentery is primarily rooted in tradition rather than scientific validation. Historically, before the development of modern antibiotics and a clear understanding of infectious diseases, alcohol—especially in the form of wine or spirits—was sometimes used as a remedy for gastrointestinal ailments, including dysentery. This practice likely originated from the observation that alcohol has some antimicrobial properties and can inhibit the growth of certain pathogens in vitro. In ancient and medieval times, water sources were often contaminated, so alcoholic beverages were considered safer to drink and, in some cases, were used to "purify" water or as a component in medicinal concoctions. There are historical records from various cultures describing the use of wine, brandy, or other spirits as part of treatments for digestive complaints, including dysentery.

However, scientific evidence does not support the effectiveness of alcohol as a treatment for dysentery. Modern medicine recognizes that alcohol can irritate the gastrointestinal tract and may worsen dehydration, which is a primary concern in dysentery. Effective treatment of dysentery typically involves rehydration and, when appropriate, targeted antimicrobial therapy. In summary, while alcohol has a traditional use in this context, this practice persists without robust scientific support, and it is not recommended in current medical practice.